In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

Directions:
Prepare flax meal: Whisk flax meal and 1 cup water in a small saucepan.
Bring to boil; simmer for about 5 minutes; stir occasionally. The mixture
will become slightly thicker. Set aside.

Combine dry ingredients. Combine brown rice flour to
yeast; blend thoroughly. Add cider vinegar and 1 cup of warm water to
the flax meal mixture. Start mixing the dry ingredients on low speed;
slowly add flax meal mixture. Increase speed of blender to medium; add
more water until you have a very thick cake-like batter. (Do NOT let the
batter get too runny.) Beat on high for 4 minutes.

Preheat oven 400F. Spray French bread pan with Pam. Sprinkle
pan with cornmeal until completely dusted. Spoon bread dough into two
pans (Dont worry, the dough is supposed to be more runny than normal
bread dough). Using a pastry brush and olive oil, brush the tops of the
loaves to smooth them out. Cover with plastic wrap. Place in a warm, draft
free place to rise for about 20 minutes - or until the loaves about double
in size. Bake for 35-40 minutes. They are done if the loaves sound hollow
when tapped. Cool on a cooling rack.